1 leftover hambone

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

1 russet potato, peeled and diced

1 cup canned white kidney beans, drained and rinsed

3/4 cup frozen corn kernels

3/4 teaspoon fresh thyme leaves

2 bay leaves

Kosher salt and freshly ground black pepper, to taste

1 1/2 cups leftover diced ham

Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6 - 7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until potatoes are tender about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.

Serve immediately.